Fried Yucca Cassava Root With Green Sauce Recipes

FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE

Steps:

• Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
• Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
• Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.

FRIED YUCCAS (CASSAVA) WITH HUANCAINA SAUCE

Steps:

• Peel and rinse yuccas.
• Cut in 2 or 3 pieces depending on the size.
• Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
• Cut yuccas in ½ x 2 inches (1.5 x5 cm).
• Heat oil in a skillet and fry yuccas until golden. Season.
• Drain fat in paper towel.
• Yucca sticks can be frozen until ready to use.
• Remove from freezer and place immediately in hot oil until golden and crispy.
• Serve with Huancaína Sauce as an appetizer.
• Huancaína Sauce:.
• Place ají in a blender.
• Pour milk and blend.
• Sauté onion with garlic in oil until cooked.
• Add this mixture to blender together with the cheese.
• While blending add oil until a creamy sauce is obtained.

FRIED YUCA WITH PERUVIAN CHEESE SAUCE

Steps:

• Make sauce:
• Pulse together sauce ingredients in a food processor until smooth.
• Fry yuca:
• If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.
• Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)
• Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.
• Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.

YUCA WITH GARLIC SAUCE

Steps:

• Cook yuca in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed with a slotted spoon). Drain yuca and cut open lengthwise, discarding any thin fibrous cores, then cut yuca into 2-inch pieces. Keep warm in a bowl, covered.
• Stir together lime juice, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper until salt has dissolved. Cook onion and garlic in oil in a small skillet over medium heat, stirring occasionally, until softened but not colored, about 4 minutes. Pour lime-juice mixture, then hot garlic oil, over yuca and toss to coat.